Layered Beef Casserole
With my busy days, I treasure meal-in-one recipes like this. Toss together a salad, and dinner is ready in no time. - Dorothy Wiedeman, Eaton, Colorado
Ingredients
- 6 medium potatoes, peeled and thinly sliced
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1/2 cup chopped green pepper
- 1 cup chopped onion
- 2 cups sliced fresh carrots
- 1-1/2 pounds lean ground beef (90% lean)
- 1 can (8 ounces) tomato sauce
- Salt and pepper to taste
- 1 cup shredded Velveeta
Reviews
My husband loves this recipe. I recommend browning the meat with the onions and peppers. Once brown, drain the excessive fat. After layering all the ingredients, I place it in a 400 degree oven for 1 hour. What can I say, I don't like waiting two hours. LOL. Everything comes out great and ready to eat.
very much like the 4-6-8 layer dnners -- oldies !!! very good !!! -- however , editors note is questionable ?? -- older recipes always called for beef cooked to no longer pink - i would never freeze it like he/ she suggested
My family didn't like this recipe. They said it tasted like stew with cheese.
Very good; great comfort food and it is relatively healthy (I didn't like not being able to drain the ground beef). Will definitely make it again! Next time will increase the amount of tomato sauce or add a bit (1/2 cup perhaps) of water. The beef layer was a bit dry. Other than the Velveeta, a fairly inexpensive recipe that uses a lot of staples we have around the house. Thanks for the recipe!!
This was good, my son liked it, but next time I will try mixing the tomato sauce and Velveeta with a can of cream soup, either mushroom or chicken, and pouring it over the meat and vegetables.
JO SAID THIS IS GREAT